CHLOROPROPANOLS AND CHLOROESTERS in Visual Studio .NET

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86. Codex Committee on Food Additives and Contaminants (CCFAC) (2001). Position paper on chloropropanols, CX/FAC 01/31, thirty-third Session the Hague, the Netherlands, 12 16 March 2001. http://www.codexalimentarius.net/ccfac33/fa01_ 01e.htm (accessed November 2006). 87. Drinking Water Inspectorate (DWI) (2003). The Use of Polyamine Coagulants in Public Water Supplies, DWI, London. http://www.dwi.gov.uk/cpp/chloro.htm (accessed November 2006). 88. Conant, J.B., Quayle, O.R. (1947). Glycerol, -dichlorohydrin. Organic Syntheses Collective, 1, 292 294. 89. Conant, J.B., Quayle, O.R. (1947). Glycerol, -monochlorohydrin. Organic Syntheses Collective, 1, 294 296. 90. Myszkowski, J., Zielinski, A.Z. (1965). Synthesis of glycerol monochlorohydrins from allyl alcohol. Przemysl Chemiczny, 44, 249 252. 91. Kubec, R., Vel ek, J., Dole al, M., Kubelka, V. (1997). Sulfur-containing volatiles arising by thermal degradation of alliin and deoxyalliin. Journal of Agricultural and Food Chemistry, 45, 3580 3585. 92. Carbonell, M., Nunez, M., Fernandez-Garcia, E. (2002). Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with avour characteristics. Lait, 82, 683 698. 93. Hasnip, S., Crews, C., Brereton, P., Vel ek, J. (2002). Factors affecting the formation of 3-monochloropropanediol in foods. Polish Journal of Food and Nutrition Sciences, 11, 122 124. 94. Dole al, M., Calta, P., Vel ek, J., Hasnip, S. (2003). Study on the formation of 3chloropropane-1,2-diol from lipids in the presence of sodium chloride, in Euro Food Chem XII Conference on Strategies for Safe Food: Analytical Industrial, and Legal Aspects; Challenges in Organisation and Communication , 24 26 September 2003 (eds T. Eklund et al.), KVCV, Brugge, Belgium, pp. 251 254. 95. Calta, P., Vel ek, J., Dole al, M., Hasnip, S., Crews, C., R blov , Z. (2004). Formation of 3-chloropropane-1,2-diol in systems simulating processed foods. European Food Research and Technology, 218, 501 506. 96. Hamlet, C.G. (2004). Monochloropropanediols in bread: model dough systems and kinetic modelling. Ph.D. Thesis, University of Nottingham. 97. Hamlet, C.G., Sadd, P.A., Gray, D.A. (2004). Generation of monochloropropanediols (MCPDs) in model dough systems. 1. Leavened doughs. Journal of Agricultural and Food Chemistry, 52, 2059 2066. 98. Hamlet, C.G., Sadd, P.A. (2005). Effects of yeast stress and pH on 3-MCPD producing reactions in model dough systems. Food Additives and Contaminants, 22 (7), 616 623. 99. Breitling-Utzmann, C.M., Hrenn, H., Haase, N.U., Unbehend, G.M. (2005). In uence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast. Food Additives and Contaminants, 22, 97 103. 100. Hamlet, C.G., Sadd, P.A., Gray, D.A. (2004). Generation of monochloropropanediols in model dough systems. 2. Unleavened doughs. Journal of Agricultural and Food Chemistry, 52, 2067 2072. 101. Hamlet, C.G., Jayaratne, S.M., Morrison, C.M. (2005). Processing contaminants in bread from bread making machines: a continuing project under C03020. A report
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